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chicken parmesan plated and garnished for serving with a cheese pull from a lifted forkful

Crispy Baked Chicken Parmesan

A panko-crusted chicken breast, seared until golden, then topped with marinara and mozzarella and finished in the oven so the crust stays crisp.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (6 to 7 oz each), pounded to ½ inch thick
  • Salt and black pepper
  • ¾ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1½ cups panko breadcrumbs
  • ¾ cup finely grated parmesan divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 3 tablespoons olive oil
  • 1½ cups marinara sauce
  • 1½ cups shredded low-moisture mozzarella hand-grated
  • 2 tablespoons fresh basil torn

Method
 

  1. Pound chicken to ½ inch thickness and season with salt and pepper.
  2. Dredge in flour, then egg wash, then panko mixed with ½ cup parmesan, garlic powder, and oregano.
  3. Sear in olive oil over medium-high heat, about 3 minutes per side, until deep golden.
  4. Top each cutlet with marinara, mozzarella, and the remaining parmesan.
  5. Bake at 425°F for 12 to 15 minutes, until internal temperature reaches 165°F.
  6. Rest 5 minutes, top with basil, and serve.

Notes

Storage: Refrigerate up to 3 to 4 days. Freeze uncooked, breaded cutlets up to 3 months; freeze fully cooked cutlets up to 2 months. Reheat in a 350°F oven for 15 to 20 minutes.
Notes: Grate your own mozzarella rather than using pre-shredded, it melts smoother. An oven-safe skillet lets you sear and bake in one pan. Internal temperature, not color, is the real doneness test.